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1
Melt 3 cups chocolate chips over a double-boiler.
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2
For best results place the muffin tins into two cupcake tins to equal 24.
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3
When the chips are melted, place 1-2 Tbs in each liner.
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4
Gently rub around until the bottom of the liner is covered.
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5
You want at least a 1/4 thickness.
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6
Allow these to cool and harden.
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7
Mix up the peanut butter mixture.
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8
Start with 1 Tbs of nutritonal yeast and taste before adding more.
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9
The Adams that I used has no sweetner and very little salt so I added salt and powdered sugar until it was sweet enough.
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10
I just sifted the sugar into the bowl.
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11
If the peanut butter is very firm, microwave it or place it over the boiler for a short time.
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12
However, you want to put it in the fridge and firm it up a bit again.
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13
I did not do this and had some trouble later.
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14
When the chocolate is firm, place one Tbs of peanut butter mixture in the center of the cup.
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15
Don't spread it around some will spread as you add the next layer of chocolate.
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16
I made the mistake of leaving the PB soft and smearing it around.
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17
When I poured the next layer of chocolate, it did not meet the first layer and seal the PB inside.
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18
When I did some more I tried not to spread it around but it was too soft and still ended up going to the edge.
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19
Next time I will firm the PB mixture up in the fridge before proceeding.
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20
Melt the rest of the chocolate to cover.
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21
You may not need the whole 3 cups.
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22
I was able to make 6 additional pb cups (30 total) with the amounts listed here and I only used 5.5 cups chocolate total.
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23
Spoon the chocolate over the PB and gently smear around.
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24
Also you can tap the trays to get the chocolate to settle down and work out any air bubbles.
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25
Place the finished cups into the fridge and chill completely before removing the papers.
